Page 218 - Turkey Book from Meathead

When cooking breasts only, just follow the same basic concept as for the whole bird. Inject or dry brine, watch the temp like a hawk circling a flock of turkeys. You will need to add chicken stock to the gravy because there will be few drippings and no neck and skin to throw in there. Another option is to paint them with a Teriyaki or Yakitori sauce. Here’s a link to my Hawaiian Huli Huli Sauce recipe above. It is a form of Teriyaki sauce.